Potato, fennel and basil salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
To serve, place the warm salad onto a plate and garnish with basil leaves.

1 tbsp olive oil
150g/5Â½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways
Â½ fennel bulb, finely sliced
Â½ lemon, juice only
salt and freshly ground black pepper
small handful fresh basil leaves, to garnish

small handful fresh basil leaves, to garnish

Â½ fennel bulb, finely sliced

Â½ lemon, juice only

salt and freshly ground black pepper

1 tbsp olive oil

150g/5Â½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways

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